White Chocolate Gingerbread Cookies
Posted Dec 11, 2017, Updated Jun 22, 2024
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These white chocolate gingerbread cookies make the perfect holiday dessert. This classic recipe is so easy to make and contain all the best flavors of Christmas!
These white chocolate gingerbread cookies are one of our favorite classic Christmas recipes.
If you’re looking for a classic gingerbread recipe that doesn’t require being rolled and decorated, and will make all cookie lovers go week in the knees, then consider your search over.
These white chocolate gingerbread cookies are the perfect addition to any cookie tray! They are both chewy and soft and are not too sweet. They are perfectly spiced with white chocolate chips in every bite.
White Chocolate Gingerbread Cookies: Substitutions
As always I recommend making this recipe exactly as written, but here are a few possible substitutions!
- Salted Butter. Unsalted butter is a great substitute.
- Brown Sugar. using dark brown sugar works well.
- Molasses. I recommend using unsulphured molasses to make these soft gingerbread cookies.
- All-purpose flour. You can use an all-purpose gluten-free flour blend to make these cookies gluten-free.Â
- Spices (ginger, cinnamon & cloves). The quality and freshness of the spices you use will matter in the final outcome of these soft gingerbread cookies. I believe I have worked out the perfect ratio of sweet and spicy, but you can adjust them to your liking if necessary.
- Sea Salt. I only ever bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half.
-  White Chocolate Chips. Only use high-quality white chocolate in baking! Read the ingredient list. If cocoa butter and sugar aren’t the first two ingredients then do not buy them.
- If white chocolate chips aren’t your thing, then feel free to substitute butterscotch or cinnamon chips for amazing results!
How to Make White Chocolate Gingerbread CookiesÂ
Let’s walk through this white chocolate gingerbread cookies recipe together, and don’t forget to watch the video.
Begin by combining the dry ingredients (except brown sugar) in a small bowl. Set aside to use later.
Next, beat the butter and brown sugar for 1 minute, either in a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer.
Then, add the molasses, egg and vanilla and beat until combined.
Then, beat in the dry ingredients until combined. Once the dough is finished, add the white chocolate chips and beat until evenly distributed throughout the dough.
Then, chill the dough in an airtight container in the refrigerator for at least 1 hour – and up to overnight.
Once the dough is chilled, use a 2 Tablespoon cookie scoop, or roll 2 Tablespoon portions of dough into balls by hand and place on prepared cookie sheet about 2 inches apart.
Bake for 10-13 minutes in preheated oven until tops are set.
Then, let the white chocolate gingerbread cookies sit on the cookie sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve
Serve the cookies cooled or very slightly warm. They’re the perfect addition to your Christmas cookie trays or boxes!
Store
Store these white chocolate chip gingerbread cookies in an airtight container at room temperature for 4-5 days. You can also put them on a plate wrapped with plastic wrap to give to friends as a gift for the holidays!
Freeze
Freeze the baked cookies for up to 1 month in an airtight container in the freezer.
Or, freeze rolled cookie dough balls in an airtight container in the freezer for up to 2 months.
To bake: remove cookie dough from freezer and let come to room temperature, then follow recipe instructions and bake.
White Chocolate Gingerbread Cookies Recipe FAQs
Storing them in an airtight container is the best way to ensure these soft gingerbread cookies stay fresh!
I recommend using a dark, unsulphured molasses. Do not use blackstrap.
Yes, if you’d like to make a lot of cookies double the recipe.
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White Chocolate Gingerbread Cookies
Equipment
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon fine sea salt
- ½ cups packed brown sugar
- ½ cup salted butter softened
- 3 Tablespoons molasses
- 1Â large egg room temperature
- 1 teaspoon pure vanilla extract
- ½ cup white chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Line a large baking sheet with parchment paper, set aside.
- Mix dry ingredients (flour, baking soda, cinnamon, ginger, cloves and salt) together in a small bowl, set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, cream together the butter and brown sugar for 1 minute.
- Add the molasses, egg and vanilla to the butter/brown sugar mixture and beat for 60 seconds or until mixture becomes lighter brown.
- Then, add the dry ingredients and beat until combined.
- Stir in the white chocolate chips until evenly distributed throughout the dough.
- Transfer the dough to airtight container in the refrigerator for at least 1 hour, and up to overnight.
- Use a 2 Tablespoon cookie scoop to portion dough, roll it into balls by hand and place on prepared cookie sheet about 2 inches apart.
- Bake for 10-13 minutes in preheated oven until tops are set.
- Let the cookie sit on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
Video
Notes
- Salted Butter. Unsalted butter is a great substitute.
- Brown Sugar. using dark brown sugar works well.
- Molasses. I recommend using unsulphured molasses to make these soft gingerbread cookies.Â
- All-purpose flour. You can use an all-purpose gluten-free flour blend to make these cookies gluten-free.Â
- Spices (ginger, cinnamon & cloves). The quality and freshness of the spices you use will matter in the final outcome of these soft gingerbread cookies. I believe I have worked out the perfect ratio of sweet and spicy, but you can adjust them to your liking if necessary.Â
- Sea Salt. I only ever bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half.Â
-  White Chocolate Chips. Only use high-quality white chocolate in baking! Read the ingredient list. If cocoa butter and sugar aren’t the first two ingredients it isn’t real white chocolate.Â
-
- If white chocolate chips aren’t your thing, then feel free to substitute butterscotch or cinnamon chips for amazing results!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m gearing up to make these for next weekend. Thank heaven for the tip on Trader Joe’s white chocolate chips, because I clicked the link for cinnamon chips, and holy moley!!! They are $14/bag or more!!! I’ll post another comment (photo?) after I make these.
The cinnamon chips can be found at a reasonable price at many stores like Walmart, Kroger, etc. They’re “in season” now so they should not be difficult to find.
Do you thinking using Coconut sugar will work well>?
Delicious! I made them without the white chocolate chips and they were delicious! Second year making these
For me 🙂
I made these cookies and they were delish!!! I love white chocolate!! The only thing is that mine didn’t look like the pic. I don’t know what I did wrong. However, the flavor was there! Will be repeating the recipe and hopefully they come out like the pic!
These were terrific and will be a new holiday favorite at our house. Thank you for sharing the recipe!
This looks delicious! Definitely gonna it a try and hope it will turn out excellent. Thanks for sharing.
YUMMMY! Now we just need to get our batch of molasses from the store so we can start doing gingerbread. I love how you mixed white chocolate with gingerbread flavors. 🙂 I also really appreciate that you scaled it down for a smaller recipe; we like making smaller recipes of different kinds too. Although we do make quite a few sugar cookies when we do make them and frost them all!
LOVELY food photos as always!